Biomimetic fabrication of cultured meat using 3D-printed microgrooved and meshed scaffolds with alternating muscle and adipose layers
Journal
Food Hydrocolloids
Journal Volume
173
Start Page
112254
ISSN
0268005X
Date Issued
2026-08
Author(s)
Abstract
While cultured meat has gained attention as a meat analog to improve animal welfare and global sustainability, the conventional fabrication methods pose challenges in achieving cost-effectiveness, optimizing composition, enhancing scalability, and recreating meat-like texture. In this study, alginate-gelatin-carboxymethyl cellulose (AGC) microgrooved and meshed scaffolds, fabricated using a custom-built 3D food printing system, were designed to support the formation of muscle-like and adipose-like tissues. These scaffolds could be assembled in an alternating stacked structure to form layered cultured meat. The defined microgrooved widths of 154.7 ± 6.3 μm and mesh sizes of 0.019 ± 0.005 mm2 supported cell proliferation, differentiation, and the protein expression of myosin and PPAR-γ, without inducing cytotoxicity after 14 days of culture. The porous structure and secreted extracellular matrix facilitated cell infiltration and growth throughout the 3D construct, enabling the seamless integration of the stacked cultured meat. Furthermore, the developed AGC cultured meat exhibited a Young's modulus, shear modulus, and hardness comparable to values reported for raw beef steak. Thus, the AGC sandwich-like stacked cultured meat presents a promising approach to producing steak-like meat analogs, potentially offering a solution to future food security solutions.
Subjects
3D printing
Cultured meat
Meshed scaffold
Microgrooved scaffold
Publisher
Elsevier B.V.
Type
journal article